The Drawing Room (已結業)

食友book咗成個月,sep 04, 09, 9人來dinner,叫咗9個4 courses dinner。我哋當然好有策略, 我嗰邊就5人1組 (可以掃晒個餐牌), 另外就4人2組 : 1) 意大利still water (1l) x 3 (@hk$80) 2) 麵包 (免費)-有farmer bread同foccacia-不停咁添比我哋........暖熱時,裡面麵包好鬆軟,+埋黑醋橄欖油油食,好正-因為要等吓人,所以食咗幾多吓嚟填住肚先 3) welcome appetizer (免費)-菜湯內再有軟cheese-可以,但唔喺話好好味 4) 4 courses dinner (@hk$620)a) 頭盤i) quail and foie gras w/oven roasted figs-呢個喺侍應嘅強力推介,食友之前嚟過,都大讚好味-鵝肝外脆,裡好軟,入口即溶,亦有鵝肝嘅甘香味-旁邊嘅喺鵪鶉肶-好嫩滑 ii) tomato scampi mille feuille w/silver fish & cavier-呢個喺小龍蝦仔,生生哋,當刺身食,新鮮-但就無試到魚籽醬 iii) a

Located next/inside a famous boutique hotel is this contemporary and cozy Italian restaurant. Having only 8 tables, this restaurant is always fully booked. We had to go after nine, which is just fine for me cos I normally eat late. The deco is in golden/bronze/black theme with fine materials yet nothing too extravagant. It's a comfortable place to eat.The four courses tasting menu starts with King Fish Carpaccio. The hors d'oeuvre was perfectly balanced to bring out the fresh taste of the fish.

是晚book了間private room，聽聞這裡很難book台，特別是private room，要預兩個月前book。是晚點了4 course dinner (around $580 per head):頭盤:quail with foie gras　- 我最喜歡吃鵝肝，特別喜歡這道菜。quail 也做得唔錯，肉地很Juicy.ravioli - 很cheesy, 還有黑鬆露(my favorite)，所以也覺得這個唔錯。但有朋友就覺得比較"漏"主菜:　 牛（包括牛舌，牛柳and short ribs)，3個肉地都很淋，值得一試。甜品ear tart with vanilla ice-cream - 個雪糕很好味，個tart也很crispy。面包是免費的，還是不停refill的，很新鮮，每類我都食了兩舊。雖然dishes分量頗細，但食包可以填飽你的胃。酒：一點也不貴，比其他餐廳的mark-up少很多，所以也不需要帶酒去。還有專業酒師推介你想喝的酒。每種酒只stock 3枝。如自己帶酒去，cockage fee $300 per bottle.總結：正! 餐廳台不多，大廳客滿時頗嘈。但

從來都沒有特別重視生日…簡簡單單的吃個飯我已經覺得很高興…同事和友人都問我為何生日不請假…哎呀~我請了假也要別人請假的嘛…我自己一個人呆呆請假幹什麼…~珍貴的AL還是留來去旅行比較實際…~照樣上班…放工後友人安排帶我到一家餐廳吃晚餐…似乎是很厲害的餐廳…因為他說正常晚飯時間的檯已經滿到月底了…結果就訂了九點九的檯…沒關係~既然如此厲害…等一等當然沒問題…而之前我們就SHARE了一個肉絲炒麵墊墊肚…沒看清楚門面就走了進去…一進去我就認得出這家餐廳了…因為之前在雜誌看過那條樓梯…還有樓梯盡頭的一條裙…是我期待以久的餐廳呢~餐廳不大…大概只有六七張檯…還有兩間私人房…燈光昏暗…似乎很有情調的…不過就有點漕…因為有一張檯坐了六個人…他們說話很大聲…可能是喝了酒吧…~所以很HYPER…店員為我們很細心的介紹兩款TESTING MENU…分別是4 & 6 COURSE…每一道菜都可以單點…旁邊都清楚寫著價錢…她解釋每道菜的時候實在是有點吵…所以我都沒有聽清楚…但單看menu就覺得有不少菜式都像很好吃似的…猶疑了很久…最後選了兩個四道菜menu…店員首先為我們送上新鮮焗製的麵包…其中一款是Focac

The restaurant was very full as I expected, with quite a few large parties. This has the effect of slowing down the service, as the kitchen seemed to have some difficulty handling multiple large parties. The private room that we were in had windows to allow us to peek in and see what's going on in the kitchen. Kind of reminds me of Pierre Gagnaire in Paris.The amuse bouche was a shot of rock melon soup with a slice of jamon iberico. Good palate cleanser.Wagyu beef tartare with truffle mayonnaise

nb. This is a quick copy/paste job from my blog, so some references re photos won't be relevant. For photos and more details, pls see my blog http://e-ting.blogspot.com/2009/06/drawing-room-at-last.htmlThere were 2 prix fixes, a 4-course at HK$580 and an 8-course at $880. Shameless glutton that I am, I chose the latter, though we all passed our plates around in true Chinese style, so I got to try a bit of everything and the photos cover both menus.(nb. 4-course set denoted by a etc)Freshly bake

上星期五....同我best fd去左cwb Drawing Room補祝生日....好難先訂到一張枱...訂親都full booking...有D激氣~XD 不過fully booked原來真係有原因既~.... 因為真係幾難忙同surprise```個日我同anny叫左2個set dinner,價錢比相像中合理....個wine list亦非常精彩,可惜anny因為敏感所以唔飲得酒,為左唔令佢眼紅,我都冇飲到~頭盤我同anny都食左個Quail with Foie gas,鵝肝煎得好香,味道啱啱好,濃得黎唔會太漏....gd*之後食左個Stonefish既pasta....估唔到除左stonefish仲有咁多款海鮮配搭,呢個真係冇得頂,因為真係好耐冇食過咁好食既seafood pasta,而家香港好多餐D Seafood pasta做得好求其,估唔到呢度整得咁好食....risotto吸晒D海鮮湯味.....食到我有D飄飄然,好難忘真係....愛食海洋既我.......呢種海洋的感覺...120分~ Then,到main course,我叫左wayu beef, 呢個都唔差,一次過

4月某日,友人通知Roland巳另起爐灶,離開了Aspasia,新餐廳已內部試業.中國人一向相信一山不能藏二虎,對於外藉人仕,似乎並毋問題.Drawing Room 乃兩大名厨之作:Roland Schuller - Ex Chef of AspasiaBombana Umberto - Ex Chef of Tuscana, well-known "white truffle guy"急不及待,first opening for public 就訂了位試菜.兩個人試齊2 tasting menu.首先要讚賞麵包:香草橄欖油意大利包, 好味到不得了,此乃Bombana之作.吃完立刻ask for one more basket4-course menu:i,Tomato Water with Languoustine & Clams - Aspasia的名菜,one mouthful of water and one mouthful of Tomato soup, so you can taste the richness of the soup. 當然無失水準.ii,Mascar

I went there twice, first time on April 21, and I returned on 30 April.On both occassions, we left it to the chef to design the menu, except on the second visit, we specified beef cheek for one of the guests who is crazy about her experience in Milan with beef cheek.The food is simple but comes with very delicate flavours which you will experience even better if the appropriate wine is used to wash it down.The first two courses are seafood based and the latter two are red meat based. The chef d

Seems like the whole town is talking about The Drawing Room! I heard the buzz about this new restaurant even before it opened! One of my foodie friends who knows the owner was lucky enough to be invited to a trial-run dinner at The Drawing Room in early April, and couldn't stop heaping praises on the food and the decor, so I thought I'd better give it a try early--before the place gets booked out! To my surprise the restaurant's voicemail was already full the week it opened , and I had to call 4